Discussion

Salume or Salami

I'm obsessed with cured meat. Let me start with that. However, there are actually very few kinds of cured meat I like. I think I might just lack the taste-bud-range to explain what I'm looking for.

I first fell for a wonderful Landjäger I got in Wegmans in Rochester, NY. I didn't realize then that "Landjäger" did not refer to a universally delicious food.

Next I moved to Phoenix and onto prosciutto. The types I liked and the types I didn't were night and day. I was confused.

Again I got the bug with Columbus Artisan Salame, Most of it I did not like, but certain types became very addictive to me. I've had other Columbus products and did not enjoy, so I believed if I could learn about "real" salume, I would find what I liked. Unfortunately, after trying more and more types, I'm still in the dark. I might just have no "taste" at all.

Lardo is my passion. After spending time in Tuscany recently, I became addicted. I love it super thinly sliced on toasted, salt-less pane toscano rubbed with some ripe tomato....so delicious. As for where to find lardo in the US, check out these links:http://search.chow.com/search?query=l...